How To Make Chicken Broth

Broth as we know, is just water in which meat, animal bones, or vegetables have been simmered in, to extract flavour and nutrients. Broth can be consumed as is, or used as a base for soups, gravies, and sauces. It can also be used to flavour rice or Greek-style potatoes. Making broth is not difficult at all, which is great news for those that don’t want to use bouillon cubes or store-bought broth. I usually save my carrot tops, bell pepper tops, any unused herbs and vegetables, by freezing them in a large Ziploc bag. Once I have accumulated enough, I make either vegetable broth or chicken broth using a whole chicken minus the skin, cut into large pieces. There is no need to discard the meat after making the broth; the meat can be picked off the bones and reserved for later use. I tend to use the meat for soups or in pastas.

The recipe below gives you a rich, dark-coloured broth. If you prefer a lighter broth, lessen the amount of herbs and omit the red pepper. For a darker broth, try adding mushrooms. The great thing about this recipe is that you can add or omit items based on what you prefer or have on hand. When you see the recipe, you will notice that it contains red pepper, garlic, and lemon rind, which is not typical of most chicken broth recipes. I add red pepper is for its high Vitamin C content and garlic for its antibacterial properties. Lastly, I add lemon peel for its high Vitamin C content as well as for its amazing other benefits, that you can check out HERE.